Vegetables frozen without blanching are safe to eat, but
the quality will not be good. Enzymes continue to be
active and can cause the product to develop off flavors,
toughening, discoloration, and loss of vitamin A and
vitamin C. The shorter the freezer storage time, the
better the quality of frozen raw vegetables will be. If
possible, use them within a month or two. Note: It is
not necessary to blanch green peppers or onions.